Tasting Table LA: Fennel Kraut

To learn more about this recipe, see our related story, Vegetables, Beer and Music, in our L.A. edition.

Recipe adapted from "Salad Daze," by Alex Brown and Evan George

Fennel Kraut
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Tasting Table LA: Fennel Kraut from "Salad Daze," by Alex Brown and Evan George
Servings
0
servings
Ingredients
  • 1 green cabbage1 small fennel blubĀ½ white onion4 tablespoons kosher salt2 tablespoons black peppercorns2 tablespoons white wine vinegar1 teaspoon fennel seeds
Directions
  1. Make the kraut: Cut the cabbage in half and remove its hard core. Cut the fennel in half. Using a mandoline or a very sharp knife, thinly slice half of the cabbage, half of the fennel and half of the onion into a large mixing bowl. Sprinkle the cut vegetables with 2 tablespoons salt and use your hands to aggressively work the salt into the mixture, squeezing handfuls of the vegetables to help pull out their liquid. Repeat the process with the remaining fennel, cabbage, onion and salt, adding the peppercorns at the end.
  2. Ferment the kraut: Transfer the vegetables to a ceramic container, pressing the mix hard to make sure it's covered with the brine liquid. Place in an out-of-the-way corner of your kitchen where the temperature is consistent. Let the kraut ferment for approximately one week, tasting daily and ensuring the vegetables are completely submerged. If any scum forms on top of the brine, scoop it off and discard. As long as the vegetables are submerged they will not spoil.
  3. When the kraut has achieved your desired level of tanginess, finish by seasoning it with the vinegar and fennel seeds. Store in the refrigerator.
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